This plump green olive variety, known for its meaty flesh, is native to Tunisia. To preserve the integrity of the fruit in the process of debittering, instead of crushing the olives, the Mahjoubs carefully open each olive with a slight incision by hand. Once they are cured for a minimum of nine months, the olives are bottled in Mahjoub Extra Virgin Olive Oil and Harissa. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or artificial processes. This product is organic.